Butter crab: A restaurant favourite brought home

Creamy butter crab goes well with deep-fried buns. (KY Speaks pic)

What a gift! A friend offered three live mud crabs to be experimented on in the kitchen.

After being carefully packed into the faithful backpack, the crustaceans had the motorcycle ride of their lives to arrive safe and sound at home.

After deciding that butter crab would be on the menu, a trip around the internet turned up this simple but tasty version on Rasa Malaysia.

For Muslims who may not want to consume mud crab, flower crab can be used instead.

Ingredients (serves 2-3)

• 3 live mud crabs (or flower crabs)
• 100 g butter
• 120 ml evaporated milk
• 1 teaspoon cornstarch to thicken sauce
• 6-12 cili padi
• 2-3 stalks curry leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt (to taste)

This recipe is simple in terms of ingredients but delivers full-on flavour. (KY Speaks pic)

Method

• Kill the crabs and clean them.
• Cut in half and remove the gills after removing the shells. Use a pestle to pre-crack the claws for easier consumption once it’s cooked.
• Heat a wok over medium heat and melt the butter.
• Fry the cili padi and curry leaves and when fragrant add the crabs and stir-fry until the shells turn red.
• Add the evaporated milk and cover, simmer for about five minutes.
• Mix the cornstarch with a little water and add to the sauce, stir for about a minute to thicken it.
• Serve hot.

This recipe was published here.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.

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